Vegan Sunroot-Potato Soup

Sunroot-potato soup with rye bread chips and baked mushrooms makes an easy and healthy dinner on an evening when you’re pushed for time.

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METHOD

Quick and easy!

  • Antal personer 2 serv.
  • Tilberedningstid 20 min.
  • Bagetid 10 min.
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Preheat the oven to 250 degrees Celsius (fan-assisted). Clean and cut the mushrooms into thin slices. Cover a baking tray with baking paper and place the mushrooms on the baking tray. Brush the mushrooms with olive oil. Bake in the oven for about 10 minutes.

Heat the soup on a low heat, stirring regularly.
When the soup is hot, top off with the toasted mushrooms and rye bread chips. Garnish with chopped chives.
Serve the soup hot.

INGREDIENTS

What you need

INGREDIENTS
1 bottle Fynbo Premium Sunroot-Potato Soup
50 g mushrooms
1 dl chives
Olive oil
Rye bread chips

 

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